Where is the food of the siu mai and where is the birthplace of the siu mai

Siu mai is Jiangsu Province, Guangdong Province, Zhejiang Province, ChinaGuangxi Provinceand other domestic biasesSouthern regionsnacks.

Most of the people here call it siu mai.

Or siu mai, some people call him Xiao Mi or Xiao Mai, and some people even call him Roast Plum or Ghost Unkempt.

This is because it looks a bit like a plum blossom. Siu mai is a kind of pasta snack steamed in a steamer, with a thin filling and a thin skin, and you can see the fresh meat exposed from the top, which is very beautiful and delicious.

Siu mai is generally made from wheat flour, so most people see siu mai with yellow skin, and if you use different noodle ingredients to make siu mai, the color of the skin will be varied.

The origin of siu mai:

There are a number of different ways to say it. It is said that at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there were two brothers in the Jokhang Temple on Da Nan Street.

Selling steamed buns nearby, and later my brother married my daughter-in-law, and my daughter-in-law broke up, and in desperation, my brother gave the bun shop to my brother and sister-in-law, and I became a buddy in the store.

But the kind brother has nothing on his body except for being able to eat enough, in order to save up the bride price for his daughter-in-law in the future.

With a plan, the younger brother made some thin-skinned buns, which were sold separately from the elder brother's buns, and the money for the buns belonged to the elder brother, and the money for the slight sale belonged to himself. Unconsciously, more and more people fell in love with his younger brother's "slightly sold", and later as time passed, the "little sold" slowly became "siu mai".

Siu mai can be seen in Inner Mongolia Autonomous Region, Beijing City, Guangdong Province, Guangxi Province, Zhejiang Province, Jiangsu Province and other places in China.

Siu mai is now a relatively common food, and it is basically available in every province and city. Siu Mai is a traditional Chinese noodle dish made with wheat flour mixed with water and formed into a hard dough, which is rolled out with a shaft mallet and rolled into a ruffled dough, wrapped in meat filling and steamed in a basket. Siu mai is similar to steamed buns, and the main difference between it and steamed buns is that the top is not sealed and made in the shape of a pomegranate, in addition to the use of unfermented noodles to make the skin.

Types and characteristics of siu maiIn the process of circulation and innovative development, there are quite a lot of differences in filling practices and so on. The varieties of siu mai in the north and south are more abundant, such as Henan has cut stuffing siu mai; Anhui has duck fat siu mai; There is beef siu mai in Hangzhou; Jiangxi has egg and meat siu mai; Shandong has mutton siu mai; There are three fresh siu mai in Suzhou; There is crab meat siu mai in Guangzhou; Nanjing has egg siu mai and so on, all of which have their own characteristics. In short, siu mai is a very popular specialty snack.

Whenever the roasted wheat is out of the cage, it is full of fresh fragrance.

The birthplace of siu mai is in Beijing.

Siu mai appeared in the capital of the Yuan Dynasty and is an authentic Beijing snack. Siu mai originated from steamed buns, which differ from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming Dynasty, it was called the roasted wheat as a yarn hat, and in the Qing Dynasty, it was called a ghost unkempt head. During the Qianlong period of the Qing Dynasty, the bamboo branch words have the saying that "burnt wheat wontons are blunt and full of plates".

Siu Mai is a traditional Chinese noodle dish made with wheat flour mixed with water and formed into a hard dough, which is rolled out with a shaft mallet and rolled into a ruffled dough, wrapped in meat filling and steamed in a basket. Siu mai with hot noodles, that is, with boiling water and noodles, noodles have been half-cooked, and then add cold water and noodles to increase the molding capacity, with a thick middle, two ends of a special rolling pin similar to a mallet to roll the skin, the skin rolled out is thin and uneven, the four sides are like lace, the middle is filled, no need to wrap, a mention is formed, and the upper drawer is steamed. The skin is thin and the filling is large, the shape is like a cup, the bottom is round, the waist is thin, the top is like lace, beautiful and delicious.

Most of the fillings are glutinous rice, shiitake mushrooms, radish, cabbage, lean meat, etc., and seasoned soy sauce, salt, sesame oil, edible oil, and sugar are added. When eating, it is served with vinegar and shredded garlic, and the taste is delicious and delicious.

Use different fillers.

The main difference between siu mai and steamed dumplings is the different fillings used. The roasted wheat in Inner Mongolia uses only beef and mutton and green onions, and the filling is not as rich as the steamed dumplings in the south. Of course, some steamed dumplings use beef and mutton and green onions, so in fact, there is not much difference between siu mai and steamed dumplings.

Now it is commonly known as "steamed dumplings" or "siu mai". Although the term "siu mai" is still in use, it is rarely used anymore.

The name is different in the north and south: the north is mainly called siu mai.

In the south, it is mainly called siu mai.

The preparation method is different: siu mai is a snack made with hot noodles and then steamed in a basket with different flavors of filling.

Cantonese siu mai, mainly dry steamed, and good-looking. There are also a wide variety, the skin and the sink are not single, mainly refreshments.

Cantonese siu mai. Jiangsu, Zhejiang and Shanghai.

The siu mai is generally single, that is, the glutinous rice soaked in soy sauce with skin and soy sauce has a salty taste. Some restaurants will also add pine seeds in pursuit of innovation (forgive me for not liking dried fruits, so I have a bad impression). They eat siu mai as a breakfast.

Siu mai in Jiangsu, Zhejiang and Shanghai.

Inner Mongolia's slightly wheat is said to be the origin of all siu mai (siu mai), so the ingredients are also the most primitive. The skin is not as thick as the skin in the south, it is a thin layer, and it is trapped in beef or mutton, which is especially satisfying in one bite. Because green onions are added, there is no smell of beef and mutton.

When I ate in Inner Mongolia, I only ate breakfast, but it seems that they can eat three meals in their own home.

Inner Mongolia's slightly wheat.

Finally, let's talk about the siu mai here in Beijing. Most people in Beijing think that the siu mai is Muslim.

It is indeed in Beijing, and siu mai is a Muslim dish. Because Beijing is deeply influenced by the Hui people, many delicious foods are eaten by the Hui people. Therefore, in my opinion, the form of siu mai is based on the slightly wheat in Inner Mongolia, and many improvements have been tried.

Siu mai, also known as siu mai, Xiao Mi, Xiao Mai, Xiao Mei, Roasted Plum, Oni Pengtou, known as 焼売 in Japan, is to describe the shape of the top fluffy bunch folded like a flower, is a kind of hot noodles as the skin and stuffing on the basket steamed snack. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers, and is often used as a banquet delicacy among the people.

Born and raised in China, it has a long history. People call it siu mai; Siu mai varies greatly in terms of how it is made of materials, etc. Siu mai is a very popular specialty snack that is said to have originated from steamed buns.

The main difference between it and steamed buns is that the top is not sealed and made in the shape of a pomegranate, except that it uses unleavened noodles to make the skin. The earliest called a little wheat, "with the dough as the skin, the meat as the filling, as the top as the stamen, the dialect called siu mai." If you compare the preparation method of "slightly wheat" here with today's siu mai, you can see that the two are the same thing.